Comments on: Pasta Puttanesca. So To Speak.

By: Rita Huneault

Rita Huneault — Wed, 17 Feb 2010 10:25:41 +0000

You inspired me with this post and I really got inot the whole Umami concept, Studied it and came up with this for my blog.Would love to know what you think. Please don’t be too cruel; love you blog.
Rita

By: allison lemons

allison lemons — Wed, 10 Feb 2010 04:11:20 +0000

LOVE puttanesca – and especially this one with a whole tin of anchovies. I hate ordering puttanesca at a restaurant and they skimp on the furry fish, such a let down!

By: Carolyn

Carolyn — Sun, 07 Feb 2010 17:36:24 +0000

Hi Chef Ed, thanks for your comment. I agree that the word umami is getting tossed around rather casually these days (and I do happily use it metaphorically in non-culinary contexts), but speaking literally, I’m curious why you single out only the anchovy in this sauce for its umami value. Ripe tomatoes, parmesan cheese, anchovies and cured foods such as olives and capers are each loaded with some of the components that make up the umami flavor (glutamate, inosinate and guanylate). I’ll be writing a lot more about this in the coming weeks!

By: Ed Schenk

Ed Schenk — Sun, 07 Feb 2010 15:15:52 +0000

“Umami” as a term is probably being way overused but in this recipe the anchovy gives the sauce “Umami”